What are the methods of making fish balls?

First, clean Spanish mackerel meat, remove blood and viscera, remove fishbone, peel and meat.

Second, chop the Spanish mackerel meat with a knife and chop it constantly. When you feel the fish sticking to the knife, add a little water. After cutting one side, turn the fish below with a knife and cut it.

Third, add chopped green onion and Jiang Mo, and continue to chop the fish until it becomes sticky and tender.

4. Put the minced fish into the pot, keep stirring in one direction, add a little water while stirring, and keep stirring in one direction until the fish is firm.

Five, add a spoonful of salt and a little monosodium glutamate, add a little sesame oil, add two spoonfuls of peanut oil, and after stirring evenly in one direction, you can make fish balls.

Six, enlarge half a pot of cold water in the pot, turn the fire of the gas stove to the minimum circle, grab a piece of minced fish with your right hand, squeeze it out with your fist, put it in a cold water pot with a spoon, and so on, put the meatballs in the pot at the water's edge and heat them on low fire until the minced fish is used up.

Supplement:

Fish balls, also known as "fish wrapped meat", are meatballs made of eel, shark or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with lean pork or shrimp. They are one of the snacks with coastal characteristics. Moreover, fish balls are traditional dishes often cooked in Fuzhou, Minnan, Guangzhou, Fuzhou, Jiangxi and other places in Taiwan Province Province, belonging to Cantonese cuisine or Fujian cuisine. Also known as "water pill", it was called "fish pill" in ancient times. Because it tastes delicious, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people.